Culinary name
names for foods in the kitchen or in trade
Culinary name is the name of an ingredient when used in the kitchen for preparing food. Sometimes the kitchen name is used because it sounds more attractive than the real name, or because a cheaper ingredient can be linked with a more expensive one. The culinary name may also refer to a way of cooking or to a region, or using a particular ingredient
Examples change
- Sweetbreads, used because it sounds nicer than thymus or pancreas.
- Lumpfish caviar, used give lumpfish eggs the sound of the more expensive sturgeon caviar.
- Cassia bark is a cheaper substitute, but is called cinnamon in North America.
- Florentine, meaning from the region of Florence, means the dish will include spinach.
